Remouillage Definition from Encyclopedia Dictionaries & Glossaries.

It still beats cooking with water. Starch, gelatin or milk protein may be added as thickeners. However, food columnist and cookbook author Leon Soniat does suggest to "Serve [remoulade] over seafood or with sliced asparagus. Rémoulade is used in France, Denmark, Iceland, Faroe Islands, Germany, Sweden, Norway, Poland and in the United States, especially in Louisiana Creole cuisine.

By using The Spruce Eats, you accept our, How to Make Your Own Beef (Brown) Stock in Photos. Remouillage is a stock made from simmering bones that have already been used once. Other additions include hardboiled egg or raw egg yolks, minced garlic, hot sauce, vinegar, horseradish, capers, cornichons, and Worcestershire sauce. Louisiana remoulade can vary from the French-African Creole, the rustic Afro-Caribbean Creole, or the Classic Cajun version, and like the local variants of roux, each version is different from the French original.
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The herbs are replaced by herbal essences, e.g., tarragon vinegar. US: Typically served as a condiment with seafood and certain vegetables. Wikipedia Dictionaries. All rights reserved. It's a testament to the human propensity for frugality and thrift. Generally, lemon juice or vinegar are added for acidity. In the southern half of the country it is served with boiled beef and potatoes. English Wikipedia - The Free Encyclopedia.
Shrimp remoulade is most often served as a stand-alone appetizer (usually on a chiffonade of iceberg lettuce). Germany: Mainly used with fried fish, and as an ingredient of potato salads. What good are they now? You can complete the translation of remouillage given by the French Definition dictionary with other dictionaries such as: Wikipedia, Lexilogos, Larousse dictionary, Le Robert, Oxford, Grévisse And why not? [2] Some recipes use chopped anchovy fillets. In Denmark remoulade is mostly used for french fries, hotdogs and for open sandwiches with roast beef, salami, fish cakes or fried fish. [6][7][8], While the classic white remoulade is a condiment that can be offered in a variety of contexts (e.g., the classic celery root remoulade), Creole remoulade is used on shrimp, crabs, fried calamari, artichokes, and fried green tomatoes among other foods.

In any case, once you've made your stock, you might feel inclined to chuck those bones in the bin. Fried, This page was last edited on 8 October 2020, at 02:05. In the oil- and mayonnaise-based versions, the reddish hue often comes from the addition of a small amount of ketchup and/or paprika. In french remouillage means "re-moisten". Denmark: An essential ingredient on open-face.

A lot of classical culinary traditions, when you trace them back, were born of a very practical obsession with maximizing flavor while minimizing waste. You can complete the translation of remouillage given by the French Definition dictionary with other dictionaries such as: Wikipedia, Lexilogos, Larousse dictionary, Le Robert, Oxford, Grévisse, French-Definition dictionary : translate French words into Definition with online dictionaries. Remouillage is a stock that is made from bones that have already been used once to make a stock. It is sometimes used for water in making another stock or is reduced to make a glace. Not content to use these bones just once, our ancestors invented remouillage (literally, "rewetting" in French), which refers to a stock made by simmering bones again that have been used to make stock once already. This enlightened way of thinking about food is what gave us everyday staples like bacon, sausage, and other cured meats, as well as luxuries like pâté de foie gras and peculiarities like the galantine (the classical precursor to the turducken). [14], Condiment that is usually aioli- or mayonnaise-based, Learn how and when to remove this template message, "The One Dish to Eat in Iceland...Is Hot Dogs? Norway: Primarily served with deep fried fish or aspic. Veal bones are particularly prized because they are high in cartilage which leads to a richer stock. Simmering bones make stocks along with various aromatic vegetables and herbs. ©2020 Reverso-Softissimo.

Rémoulade is used in France, Denmark, Iceland, Faroe Islands, Germany, Sweden, Norway, Poland and in the United States, especially in Louisiana Creole cuisine. ", "Emeril Lagasse's New Orleans Shrimp Remoulade Recipe - Martha Stewart", "Annunciation Restaurant Seasonal Menu | New Orleans, LA", Tulane University Newcomb College Center for Research on Women Deep South Culinary Oral History Project, https://en.wikipedia.org/w/index.php?title=Remoulade&oldid=982425632, Articles needing additional references from February 2014, All articles needing additional references, Articles with dead external links from August 2020, Creative Commons Attribution-ShareAlike License. After the primary stock has been created and most of the gelatin and flavours have been extracted, the liquid is tapped off. A Step-By-Step Guide to Ochsenschwanzsuppe, 8 Tips and Tricks for Making Perfect Chicken Soup, How to Make White Stock: Chicken, Veal or Beef. Free: Learn English, French and other languages, Reverso Documents: translate your documents online, Learn English watching your favourite videos, All French definitions from our dictionary. [6] The sauce is often topped with paprika for the aesthetics as well as the flavor. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). Stock is a flavoured liquid preparation. The rémoulade used in céleri-rave rémoulade is not the same as the remoulades discussed in this article, but is instead based on a simple mustard-flavoured vinegar and oil dressing spiced with salt, pepper, and chopped green herbs. They're still plenty good; it turns out. Homemade or gourmet varieties may use olive oil (especially good with fish), capers, pickles, carrots, cucumber, lemon juice, dill, chervil, parsley or other fresh herbs, and possibly curry. How to say remouillage in English? Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. A French word that means "re-wetting". complex simplicity; trompenburgstraat 111, Amsterdam – +31 6 1531 5103; trompenburgstraat 111, Amsterdam +31 6 1531 5103; Wednesday-Saturday 18:00-22:00 The Spruce Eats uses cookies to provide you with a great user experience. Today, shrimp remoulade is a very common cold appetizer in New Orleans Creole restaurants,[9][10][11][12] although, historically, hard boiled eggs with remoulade was a less expensive option on some menus. Each version may have finely chopped vegetables, usually green onions and celery, and parsley; most are made with either Creole or stone-ground mustard. [5] Rémoulade is classified in French cooking as a derivative of the mayonnaise sauce. Suppose every time you cooked a T-bone or porterhouse or any steak or roast with a bone in it, you saved the bone and kept it in the freezer, and then one day pulled them all out and simmered them to make stock? It's not so different from what happens when you make turkey soup from a roasted turkey carcass. Danish remoulade has a mild, sweet-sour taste and a medium yellow color. The fact that bones retain the various properties that produce a good stock even after they've been cooked, roasted, simmered and so on, can work for you just like it worked for those fussy, frugal chefs from days of yore. Salt, black pepper, and cayenne pepper are also standard ingredients. What's the Difference Between Stock and Broth? Making stock is another example of this. Our culinary forefathers hated to throw anything away, and since they didn't have refrigerators, they were forced to innovate. Netherlands: Often served with fried fish. Louisiana-style remoulades fall generally into one of two categories—those with a mayonnaise base and those with an oil base, but sometimes both mayonnaise and oil are used.

So, a secondary stock is started. The typical industrially-made variety does not contain capers, but finely-chopped cabbage and pickled cucumber, fair amounts of sugar and hints of mustard, cayenne pepper, coriander and onion, and turmeric for color. They've done their job. It can also contain horseradish, paprika, anchovies, capers and a host of other items. It forms the basis of many dishes, particularly soups and sauces. It's little habits like these that can help transform your kitchen into a place where magical things happen. Naturally there are still remaining nutrients, flavours and gelatin remaining in the bones. It is often used with french fries, on top of roast beef items, and as a hot dog condiment, although there are a multitude of other applications: According to Larousse Gastronomique, rémoulade is 250 ml (1 cup) of mayonnaise with 2 tablespoons mixed herbs (parsley, chives, chervil and tarragon), 1 tablespoon drained capers, 2 finely diced cornichons and a few drops of anchovy essence (optional). remouillage m. (de remouiller) мокрене, намокряне, натапяне отново; ~ des йtoffes отново натапяне, намокряне отново на платове. Stock, or fond de cuisine as it was known, is the basis for sauces, which, especially when seasoned, helped mask the occasionally off flavors of foods that were not always at their peak of freshness. remoulage, remouiller, remmoulage, rémoulade, With Reverso you can find the French translation, definition or synonym for remouillage and thousands of other words. Sometimes the bones are roasted first and other times not, which affects the stock's color and flavor. With Reverso you can find the French translation, definition or synonym for remouillage and thousands of other words.